Breaking Bread on Steno.fm

Breaking Bread

Your supplement post rush hour and on the weekends. Our staples on everything outside of stock markets and finance. Yes, that means "all the fun stuff". Tune in for a myriad discussion on fashion, music, philosophy, lifestyle, the arts and more.

Wed, March 02, 2022
S2E8: Dewakan, Indigenous Ingredients, and the True Cost of Dining
On this week's show, we have Darren Teoh, who’s perhaps the most well-known figurehead driving forward Malaysian fine dining on the world’s culinary stage. His restaurant, Dewakan, has appeared in Asia’s 50 and 100 Best Restaurant list multiple times, and has left an indelible mark on Malaysia's dining scene, and continues to do so. So on this episode, we’ll find out about the growth and evolution of Dewakan, explore some local ingredients, and hear about Darren's perspective on Malaysia’s dining scene. See omnystudio.com/listener for privacy information.
Wed, February 23, 2022
S2E7: From Modern French to Contemporary Malaysian Cuisine, and Finding Roots in Malaysia
On this week's show, we have Aidan Low, the head chef and co-owner at Akar restaurant in TTDI. Aidan earned his cooking stripes in France and Japan, and started his restaurant right before the pandemic, serving his brand of modern French cuisine. Since then, the look and flavour of his food has progressed and evolved, incorporating more Malaysian and Asian influences throughout his menu. So on today’s episode, we’ll hear about Aidan’s story, get an insider’s look at the industry, and hear about the evolution of Akar. See omnystudio.com/listener for privacy information.
Wed, February 09, 2022
S2E6: Pan-Asian Cuisine, Bocuse d’Or, and THE Destination Restaurant of Langkawi
On this week's show, we speak with Mandy Goh, who’s the Executive Chef at The St. Regis Langkawi. Chef Mandy has worked in several countries across Asia, and even competed in the prestigious Bocuse d’Or competition in the Asia Pacific region. Now, she’s heading up the restaurants at the St Regis, including the crown jewel Kayu Puti restaurant. On today’s show, we’ll find out about Mandy’s food journey, wax lyrical about some of her dishes, and chat about the Malaysian f&b industry at large. image source: St. Regis Langkawi See omnystudio.com/listener for privacy information.
Sat, February 05, 2022
S2E5: ‘Contaminated’ Omakase, Supporting Local, and the Art of Aging Fish
On this week's show, we speak with Eddie Ng, who’s the chef and co-owner of Edju Omakase. Edju isn’t your typical Japanese omakase spot, as chef Eddie and his team strives to push the boundaries of flavour and educate Malaysians on the intricacies of the cuisine, all through his edgy brand of ‘contaminated’ omakase. So on today’s episode, we’ll hear about his story, learn about the art of aging fish, and get an insider’s look at the industry. See omnystudio.com/listener for privacy information.
Wed, January 26, 2022
S2E4: Fine Dining in Penang, the Collaborative Nature of the Food Industry, and McDonald’s-Inspired Pineapple Tarts
On this episode of Breaking Bread, we speak with Johnson Wong, the chef-owner of two restaurants in Penang, Gen and Communal Table. Gen is one of the three Malaysian restaurants that graced the prestigious Asia’s 100 Best Restaurants list in 2021. So on today’s episode, we’ll hear about his story, get his perspective on the Malaysian food industry, and get a aural taste of Gen’s best dishes. See omnystudio.com/listener for privacy information.
Thu, January 20, 2022
S2E3: Modern Malaysian Cuisine, Price Sensitivity, and Discovering Peanut Butter Fruit
On this week's show, we have Tyson Gee, the executive chef at ATAS Modern Malaysian Eatery at The RuMa Hotel & Residences. Chef Tyson has done some amazing work championing local Malaysian ingredients and flavours for the past 4 years. So on today’s episode, we’ll hear about his story, get an insider’s look at the industry, and explore the present and future of contemporary Malaysian dining. See omnystudio.com/listener for privacy information.
Wed, January 12, 2022
S2E2: Fine Dining, Restaurant Reviews, and a Better Appreciation for Food, With Nicholas Ng
On this week's show, we have Nicholas Ng, a food writer, restaurant critic, bar reviewer, and travel blogger based in KL. Nicholas has over a decade’s experience writing and traveling for food, and now runs his own online food publication, Food for Thought. We’ll hear about his story, talk shop, and learn a thing or two about appreciating fine food. See omnystudio.com/listener for privacy information.
Wed, January 05, 2022
S2E1: Progressive Japanese Cooking, Mindset Shifts, and McDonald's-Inspired Ebi Katsu Sandos, with Chef Jun Wong
To kick-off our new season of Breaking Bread, Jun speaks to Chef Jun Wong (yes, two Juns in a show) from Kikubari, a restaurant in Damansara Heights' DC Mall serving progressive Japanese cuisine. We’ll hear about her story, learn where she draws inspiration from, and talk about the mindset shifts that need to happen for Malaysia’s food scene to truly thrive. See omnystudio.com/listener for privacy information.
Tue, September 28, 2021
Ep135: Starting a Rice Revolution, with Rice Inc
On this week's show, we have Lincoln Lee, the co-founder of The Rice Inc, a social enterprise that's looking to start a rice revolution around the world, improving the livelihood of farmers and upping the sustainability of the rice industry as a whole. We'll be hearing from Lincoln about how Rice Inc started, the good work that they're doing with farmers in Southeast Asia, and what the future holds for them. -- (This is the last episode of Breaking Bread for this year. We will be taking a 3-month break and will resume with a fresh new season in January 2022.) IMAGE SOURCE: Rice Inc / FACEBOOK See omnystudio.com/listener for privacy information.
Fri, September 24, 2021
By The Way: Fugees To Defend The Planet, Weeknd Caught Red-Handed?, Elton John Tour Updates
By The Way is a rapid-fire segment that gives you a snapshot of developing stories in the music world. This week, hip hop trio Fugees has revealed plans for a reunion tour to celebrate 25 years since the release of the acclaimed 1996 album ‘The Score’. The Weeknd and his collaborators are in trouble again for allegedly ripping off songs while Elton John will postpone numerous UK tour dates as he recovers from a hip injury. See omnystudio.com/listener for privacy information.
Thu, September 23, 2021
Ep134: Moreish, Meaty Meals, with Maria's
On this week's show, we have Angeline Tan, the owner of Maria's Steak Cafe and Maria's Signature, a restaurant that bills themselves as the best steakhouse in KL, with 5 outlets around the country. Despite their lofty proclamations though, Maria's started as a humble, family-run business from Ipoh, catalysed by Angeline and her family's love for food! IMAGE SOURCE: Maria's Steak Cafe / FACEBOOK See omnystudio.com/listener for privacy information.
Wed, September 15, 2021
Ep133: Mouth-watering Meals from Myanmar, with Myat & Potatoes
Our guest on the show this week is Fay Cheng, who started Myat & Potatoes, an online kitchen where you can get amazing Burmese food. Fay started Myat & Potatoes as an initiative to help out her Burmese cooks and staff members to earn some side income during a time when many have lost their jobs. And through it, they are really sharing their underrepresented cuisine across the Klang Valley, winning hearts with iconic Burmese dishes like mohinga and lahpet thoke. IMAGE SOURCE: Myat & Potatoes / INSTAGRAM See omnystudio.com/listener for privacy information.
Thu, September 09, 2021
Ep132: Turning Eggs Extra Posh, with The Posh Egg
On this week's short episode, we'll be speaking with Adrian Lau from The Posh Egg, a business selling ready-to-eat kodawari onsen eggs. Adrian started his small business over the pandemic, cooking and selling eggs from his home kitchen, and like many small businesses, it has done well in the past months with the rise of online sales over the MCOs we've had. And on the show, we'll find out about his business and what makes his eggs special. IMAGE SOURCE: The Posh Egg / INSTAGRAM See omnystudio.com/listener for privacy information.
Wed, September 01, 2021
Ep131: Creating Multi-Layered Culinary Experiences, with Tiffin
On this week's show, we speak with Adrian Yap, the founder of Tiffin. Tiffin is a company that's been blending the culinary and creative worlds to bring us some of the most exciting food events we've seen in Klang Valley in the past few years. Over the pandemic though, Tiffin as a brand has had to pivot to other avenues, infusing their creative eye into any and all projects they're a part of. So today, we'll hear about the Tiffin journey, and find out what lies ahead for the company. IMAGE SOURCE: Tiffin See omnystudio.com/listener for privacy information.
Wed, September 01, 2021
Ep131: Creating Multi-Layered Culinary Experiences, with Tiffin
On this week's show, we speak with Adrian Yap, the founder of Tiffin. Tiffin is a company that's been blending the culinary and creative worlds to bring us some of the most exciting food events we've seen in Klang Valley in the past few years. Over the pandemic though, Tiffin as a brand has had to pivot to other avenues, infusing their creative eye into any and all projects they're a part of. So today, we'll hear about the Tiffin journey, and find out what lies ahead for the company. IMAGE SOURCE: Tiffin See omnystudio.com/listener for privacy information.
Tue, August 24, 2021
Ep130: Timeless, Tasteful Ceramics with Nom Studio
On this week's show, we have Chong Chooi Yau and Tan Chien Yin, the co-founders of Nom Studio, a tableware and ceramics brand that started over the pandemic. Nom Studio's products come at a time when Malaysians are cooking more and caring more about the aesthetics of food than ever before, and so they've gone from strength to strength with their taste in ceramics and a pretty ingenious direct-to-consumer business model. IMAGE SOURCE: Nom Studio See omnystudio.com/listener for privacy information.
Wed, August 18, 2021
Ep129: Making Vegan Recipes Cool, with @eatwkriss
On this week's show, we have Kristin Tan, a vegan recipe developer and content creator that has had breakout success over the pandemic, drawing people with her catchy videos on Instagram and TikTok, making vegan versions of many popular Malaysian dishes like currypuffs, kuihs, and even char siu! IMAGE SOURCE: @eatwkriss / INSTAGRAM See omnystudio.com/listener for privacy information.
Wed, August 18, 2021
Ep129: Making Vegan Recipes Cool, with @eatwkriss
On this week's show, we have Kristin Tan, a vegan recipe developer and content creator that has had breakout success over the pandemic, drawing people with her catchy videos on Instagram and TikTok, making vegan versions of many popular Malaysian dishes like currypuffs, kuihs, and even char siu! See omnystudio.com/listener for privacy information.
Wed, August 11, 2021
Ep128: Exploring Loob Holding's Food Aid Efforts
On this week's show, we have Bryan Loo, the founder and CEO of Loob Holding, the company that owns many food brands, including the well-known and well-loved bubble tea brand, Tealive. On the episode, Bryan tells us about some of the food aid efforts Loob Holding has been a part of, and sheds some light on how food businesses can go about helping their community in a more sustainable, long-term way. IMAGE SOURCE: Loob Holding See omnystudio.com/listener for privacy information.
Tue, August 10, 2021
Ep127: Leaving a Positive Impact on Communities, Through Food Aid
On this week's show, we'll be hearing from two restaurateurs on the subject of food aid. Our first guest on the show is Marcus Low from Table & Apron restaurant and Universal Bakehouse, who's been involved in food aid effort since the inception of his restaurant. And after the break, we'll hear from Emmilyn and Evelyn Yeoh from The Butter Pantry cafe in Ampang, who more recently started a food relief initiative that has gained quite a bit of traction and are doing real good for their community. See omnystudio.com/listener for privacy information.
Mon, July 26, 2021
Ep126: A Better Food Aid Model, with Food Relief Project
On this week's show, we have Zoee Wong, the project lead of the Food Relief Project, an initiative under Food Aid Foundation. Zoee is a chef who earned her stripes in fine dining restaurants across the world, and now that she's back in Malaysia, she started Food Relief Project to connect restaurants and donors to communities in need, providing food and meal kits to them through a well thought-out model for food aid. For more on Food Relief Project, whether you'd like to donate or join the project, visit here . IMAGE SOURCE: Food Aid Foundation / FACEBOOK See omnystudio.com/listener for privacy information.
Wed, July 21, 2021
Ep125: Indigenous Durians, with Biji Bumi Durians
On this week's show, we have Daniel Teoh from Biji Bumi Durian, a social enterprise that is working with orang asli communities to bring their durians to wider renown in Malaysia! For Daniel, what began as a volunteering trip to an orang asli village 7 years ago turned into a full-fledged mission to bring more awareness to these communities through trips, conversations and most recently, through durians! IMAGE SOURCE: Biji Bumi Durian See omnystudio.com/listener for privacy information.
Wed, July 14, 2021
Ep124: Bringing Nasi Lemak to the World, with Nale
In the coming weeks, we're using this show as a platform to lend more eyes and ears on some small food businesses that are struggling over this tough lockdown period. If you have the capacity to do so, I would highly encourage you to support your neighborhood restaurants, and donate resources or provide food aid to organisations around you that are helping those in need. But on our show this week, we're highlighting The Nasi Lemak Company, or Nale for short, a restaurant that's bringing a new groove to nasi lemak. IMAGE SOURCE: NALE - The Nasi Lemak Company See omnystudio.com/listener for privacy information.
Mon, July 05, 2021
Ep123: Japanese Desserts at Old Hands Cafeteria
In the coming weeks, we're using this show as a platform to lend more eyes and ears on some small food businesses that are struggling over this tough lockdown period. If you have the capacity to do so, I would highly encourage you to support your neighborhood restaurants, and donate resources or provide food aid to organisations around you that are helping those in need. But on our show this week, we're highlighting Old Hands Cafeteria, a Japanese bakery in Glomac Centro, Kampung Sungai Kayu Ara. IMAGE SOURCE: Old Hands Cafeteria See omnystudio.com/listener for privacy information.
Wed, June 30, 2021
Ep122: Drinking Better Teas With BaWangChaJi
On this week's show, we have Jack Chong, the CEO of BaWangChaJi, a tea brand originating from Yunnan, China, that's looking to bring a greater appreciation to teas in Malaysia. Many of us are probably familiar with the craze around bubble tea back in 2017 and 2018, but BaWangChaJi has positioned themselves as a more holistic, healthier, and also more intentional tea brand,with a deeper appreciation and philosophy around tea-drinking that they'd like to spread to more Malaysians. IMAGE SOURCE: BaWangChaJi / FACEBOOK See omnystudio.com/listener for privacy information.
Wed, June 30, 2021
Ep122: Drinking Better Teas With BaWangChaJi
On this week's show, we have Jack Chong, the CEO of BaWangChaJi, a tea brand originating from Yunnan, China, that's looking to bring a greater appreciation to teas in Malaysia. Many of us are probably familiar with the craze around bubble tea back in 2017 and 2018, but BaWangChaJi has positioned themselves as a more holistic, healthier, and also more intentional tea brand,with a deeper appreciation and philosophy around tea-drinking that they'd like to spread to more Malaysians. IMAGE SOURCE: BaWangChaJi / FACEBOOK See omnystudio.com/listener for privacy information.
Wed, June 23, 2021
Ep121: Championing Sabahan Produce, with Uinah
Our guests on this week's show are James Wong and Matthias Liew, the co-founders of Uinah, a premium craft beverage company from Sabah. Uinah first got popular through their ginger beers back in 2018. But since then, they've grown beyond a one-drink company, and are looking to do big things, all the while championing Sabahan produce. So today, we'll be talking about their story, what makes their Tambunan ginger beer so special, and where they're headed for the future! IMAGE SOURCE: Uinah Beverages / FACEBOOK See omnystudio.com/listener for privacy information.
Wed, June 16, 2021
Ep120: Baking Nearly-Impossible, Intricate Cakes
On this week's show, we'll be speaking with Keem Ooi, a music teacher that has gained quite a following on social media for her delectable, patterned cakes. Over the pandemic, Keem has captured the attention of keen bakers across the globe, from adorable animal crossing characters on silky-soft sponges, to a drawing of the Bernie Sanders meme on a Chinese New Year roll cake, to an artsy, accurate replication of The Great Wave off Kanagawa. On the episode, Keem shares about her newfound fame, and love for baking. IMAGE SOURCE: Keem Ooi / INSTAGRAM See omnystudio.com/listener for privacy information.
Wed, June 09, 2021
Ep119: A Vanilla Farm... in Penang?!
On this week's show, we have Ezra Tan, the founder of Kairos Agriculture, the company behind Penang's first smart vanilla farm. He shares the story behind Kairos, how the farm marry technology and agriculture to promote the growth of their vanilla plants, and discuss the laborious, attentive process behind planting vanilla in Malaysia. IMAGE SOURCE: Kairos Agriculture See omnystudio.com/listener for privacy information.
Tue, June 01, 2021
Ep118: Heating up the Pasta Scene, with Pasta Panas
On this week's show, we have Syed Muhammad Adam Syed Zainal Abidin, the part-owner and head of business development at Pasta Panas, a fast casual restaurant from Subang Jaya that has seen rapid growth over the pandemic. With classics like carbonara and aglio alio, and inventive flavours like spicy shoyu and salted egg, they've managed to blend comfort and creativity into an affordable pasta place for all, heating up the restaurant scene across Klang Valley. IMAGE SOURCE: Pasta Panas / FACEBOOK See omnystudio.com/listener for privacy information.
Thu, May 27, 2021
Ep117: Uncovering Deeper Food Stories with Set The Tables
On this week's show, we have Theresa Burhan, the writer behind Set The Tables, a website dedicated to unpacking the deeper stories in and around the food industry. On her site, Theresa interviews chefs and restauranteurs, and explores hard-hitting topics like failure, mental health in the industry, and unpacking the business lessons learnt in running a restaurant, and she shares about her process and learnings with us on the show. IMAGE SOURCE: Set The Tables See omnystudio.com/listener for privacy information.
Wed, May 19, 2021
Ep116: Co-Cooking Spaces, an Exciting Prospect for the Future of Food?
On this week's show, we have Huen Su San, the founder of COOKHOUSE, a company dedicated to creating shared kitchen spaces around the Klang Valley. With the rise of co-working spaces, you might call COOKHOUSE the f&b equivalent of it. A co-cooking space, if you will. They cater to both budding food entrepreneurs and established f&b brands looking to expand their operations. COOKHOUSE might just be an exciting glimpse into the future of the food industry! IMAGE SOURCE: COOKHOUSE See omnystudio.com/listener for privacy information.
Fri, May 14, 2021
Ep115: Championing Sustainability with Canvass KL
On this episode, we speak with the people behind Canvass restaurant, Chef Nikolaj Lenz and M.I.Rony. Canvass is one of the rare restaurants in KL that truly champions sustainability. From composting to converting their cooking oil to biofuel, cutting down on plastics to pruning a little garden for kitchen garnishes, Canvass is trying to do sustainability right, and build a community around it as well. IMAGE SOURCE: Canvass KL See omnystudio.com/listener for privacy information.
Thu, May 06, 2021
Ep114: Big Up for Small Shifting Space & Flaah
To mark our first week back to our regular interview format, we spoke with Lee Zhan Tzeh, the restaurateur behind Small Shifting Space and Flaaah, two up and coming food spots in the Petaling Street/Chinatown area in KL! We talk about his unique spaces, his experience over the pandemic, and speak of future plans. IMAGE SOURCE: Small Shifting Space & Flaah See omnystudio.com/listener for privacy information.
Wed, April 28, 2021
Ep113:In the Kitchen: Matcha Apam Balik
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making a matcha apam balik. Think of that streetside classic with a burnished crust, made earthier and slightly more grassy and complex with the addition of matcha and red bean! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: junandtonic.com -- Book link for recipe: https://g.co/kgs/FDZHNb See omnystudio.com/listener for privacy information.
Wed, April 21, 2021
Ep112: In the Kitchen: Olive Oil Cake
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making an olive oil cake. It's a surprisingly simple recipe that results in a supple, moist cake with a bit of citrus thrown in too. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: Kath-rin / SHUTTERSTOCK -- Recipe link - Food52 See omnystudio.com/listener for privacy information.
Wed, April 21, 2021
Ep112: In the Kitchen: Olive Oil Cake
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making an olive oil cake. It's a surprisingly simple recipe that results in a supple, moist cake with a bit of citrus thrown in too. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: Kath-rin / SHUTTERSTOCK See omnystudio.com/listener for privacy information.
Wed, April 14, 2021
Ep111:In the Kitchen: Spicy Umami Popcorn
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making a recipe from his blog, spicy umami popcorn. Tired of the conventional sweet or salty popcorn flavours? Here's a flavour bomb of a recipe to bust through all your popcorn expectations! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! Recipe link - junandtonic.com IMAGE SOURCE: junandtonic.com See omnystudio.com/listener for privacy information.
Wed, April 14, 2021
Ep111:In the Kitchen: Spicy Umami Popcorn
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making a recipe from his blog, spicy umami popcorn. Tired of the conventional sweet or salty popcorn flavours? Here's a flavour bomb of a recipe to bust through all your popcorn expectations! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! Recipe link - junandtonic.com IMAGE SOURCE: junandtonic.com See omnystudio.com/listener for privacy information.
Fri, April 09, 2021
Ep110:In the Kitchen: Mulberries, Mulberries, Mulberries!
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making two dishes: mulberry jam, and a simple dessert of mulberries and cream, two things that really bring out the best of mulberries! Join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: ESIN DENIZ / SHUTTERSTOCK See omnystudio.com/listener for privacy information.
Wed, March 31, 2021
Ep109:In the Kitchen: Natto Egg Rice (April Fool's Special)
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, seeing as it's the week of April Fool's, he's making an extra fun, extra funky dish—natto egg rice. It's a dish that's inspired by one of his favourite food videos online, and is a dish for the adventurous eater! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: junandtonic.com - - Video link - Youtube See omnystudio.com/listener for privacy information.
Tue, March 23, 2021
Ep108:In the Kitchen: Chilli Oil
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making chilli oil. Chilli oil is a staple in so many households, but rather than using store-bought chilli oil, why not make your own, where you can get it to taste and smell exactly how you like it! Join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: KAITLIN / The Woks Of Life See omnystudio.com/listener for privacy information.
Tue, March 16, 2021
Ep107:In the Kitchen: Kimchi!
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's channeling his inner ajumma and making kimchi! This will be a base recipe that works wonderfully well if you were to kimchi-fy any vegetable at all, so join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: Nungning20 / SHUTTERSTOCK See omnystudio.com/listener for privacy information.
Tue, March 16, 2021
Ep107:In the Kitchen: Kimchi!
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's channeling his inner ajumma and making kimchi! This will be a base recipe that works wonderfully well if you were to kimchi-fy any vegetable at all, so join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: Nungning20 / SHUTTERSTOCK See omnystudio.com/listener for privacy information.
Wed, March 10, 2021
Ep106:In the Kitchen: Souffle Pancakes
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making souffle pancakes. This is a dish that has been popular on so many ASMR cooking channels on Youtube, and is one that is easier to make than it seems. With a good whisk and a trusty non-stick pan, you too can whip up some souffle pancakes at home! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: Larisa Klassen / SHUTTERSTOCK See omnystudio.com/listener for privacy information.
Wed, March 03, 2021
Ep105:In the Kitchen: Castella Cake
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making a castella cake. If you're a fan of chiffons, you're sure to love this fluffy, cloud-like cake. It's a dessert popularised by the Japanese, and is one that can be flavoured a bunch of different ways, and Jun will be showing us the classic chocolate castella cake. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: junandtonic.com See omnystudio.com/listener for privacy information.
Mon, February 22, 2021
Ep104:In the Kitchen: Chocolate Salami
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making chocolate salami. It's a fun and easy dish that's essentially a slab of chocolate, filled with lotsa nuts and biscuits, then rolled into a log to resemble a sausage or salami. Join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: NoirChocolate / SHUTTERSTOCK See omnystudio.com/listener for privacy information.
Wed, February 17, 2021
Ep103:In the Kitchen: Sourdough Kimchi Pancakes
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making kimchi pancakes with some sourdough discard. Though it might not seem particular festive, the kimchi-stained red pancakes will be sure to bring lots of prosperity and a temporary reprieve from the CNY feasting. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: ngoc tran / SHUTTERSTOCK See omnystudio.com/listener for privacy information.
Wed, February 10, 2021
Ep102:In the Kitchen: CNY Peanut Cookies
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, in celebration of the Chinese New Year, he's making peanut cookies! But not just any peanut cookies, these are Jun's very own "hacked" peanut cookies, which uses peanut butter in place of the traditional grounded-and-pounded peanuts. They're equally as fragrantly nutty, but comes together with less than half the effort. Join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: junandtonic.com See omnystudio.com/listener for privacy information.
Mon, February 01, 2021
Ep101:In the Kitchen: Earth Cookies
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making earth cookies! These are based on Jun's popular Neapolitan cookies that blew up on the blog, with a kooky aesthetic alteration, giving it the appearance of our planet earth. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: junandtonic.com See omnystudio.com/listener for privacy information.
Mon, February 01, 2021
Ep101:In the Kitchen: Earth Cookies
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making earth cookies! These are based on Jun's popular Neapolitan cookies that blew up on the blog, with a kooky aesthetic alteration, giving it the appearance of our planet earth. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: junandtonic.com See omnystudio.com/listener for privacy information.
Mon, January 25, 2021
Ep100:In the Kitchen: Candied Macadamia Clusters
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making candied macadamia clusters. These are really simple, delectable treats that champion the fragrant nuttiness of macadamias, folded through with some sweet, slick caramel and a sprinkle of sea salt. Join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: junandtonic.com See omnystudio.com/listener for privacy information.
Mon, January 25, 2021
Ep100: In the Kitchen: Candied Macadamia Clusters
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making candied macadamia clusters. These are really simple, delectable treats that champion the fragrant nuttiness of macadamias, folded through with some sweet, slick caramel and a sprinkle of sea salt. Join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: junandtonic.com See omnystudio.com/listener for privacy information.
Wed, January 20, 2021
Ep99:What Do Restaurateurs Think of the MCO Restaurant Operating Hours?
This week, we're taking the pulse of the food industry in the Klang Valley, and checking up on a few restaurants to hear their take on the new MCO rulings and how it's been affecting their businesses. With the restrictions on operating hours, in particular, they've been feeling the squeeze. We speak to Ren Yi from myBurgerLab, Celine from Atelier Binchotan, and Afif from Beard Brothers BBQ to find out more. IMAGE SOURCE: EDUARDO Y / SHUTTERSTOCK See omnystudio.com/listener for privacy information.
Wed, January 13, 2021
Ep98:In the Kitchen: Bunga Telang Kombucha
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making a bunga telang kombucha. With the MCO, our shrinking budgets, and supermarkets getting crazy busy again, this is the perfect make-at-home drink for those missing their kombucha fix. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: frank60 / SHUTTERSTOCK See omnystudio.com/listener for privacy information.
Wed, January 13, 2021
Ep98:In the Kitchen: Bunga Telang Kombucha
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making a bunga telang kombucha. With the MCO, our shrinking budgets, and supermarkets getting crazy busy again, this is the perfect make-at-home drink for those missing their kombucha fix. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: frank60 / SHUTTERSTOCK See omnystudio.com/listener for privacy information.
Mon, January 04, 2021
Ep97:In the Kitchen: Pesto Pasta
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. To start off this year of rest and recovery, he's cooking up a simple, home-y dish—pesto pasta! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: ALEX LAU / bonappetit.com See omnystudio.com/listener for privacy information.
Mon, January 04, 2021
Ep97:In the Kitchen: TK
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. To start off this year of rest and recovery, he's cooking up a simple, home-y dish—pesto pasta! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: ALEX LAU / bonappetit.com See omnystudio.com/listener for privacy information.
Wed, December 30, 2020
Ep96:In the Kitchen: Gula Melaka Cake
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making a gula melaka cake. It's a sweet, smoky, butterscotch-y cake that really celebrates the flavour of our beloved sugar, with a bit of a Christmas twist in it. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: junandtonic.com See omnystudio.com/listener for privacy information.
Mon, December 21, 2020
Ep95:In the Kitchen: Citrus Candy
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making some citrus candy to bring in the festive period. But not just any citrus, he's using a buddha's hand citrus! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: junandtonic.com See omnystudio.com/listener for privacy information.
Wed, December 16, 2020
Ep94:In the Kitchen: Ramen Eggs
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making ramen eggs. You know, those sultry, soy-braised, soft-centered eggs that come with steamy bowls of ramen? They might seem daunting to make at home, but the process is surprisingly easy! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: junandtonic.com See omnystudio.com/listener for privacy information.
Tue, December 08, 2020
Ep93:In the Kitchen: Best Banana Bread
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. This week, he's making BA's Best Banana Bread. It's a stellar recipe, chock full of bananas, nuts, and chocolate, a jazzed-up version of the classic. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: ALEX LAU/ bonappetit.com See omnystudio.com/listener for privacy information.
Wed, December 02, 2020
Ep92:In the Kitchen: Apple Crumble
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. And this week, he's baking a really simple apple crumble that comes together in a pinch! Just slice up some apples, toss some flour, butter, sugar, and oats together for the crumble, give it a gentle bake, and you're good to go! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE CREDIT: ANNABEL MEHRAN/ bonappetit.com See omnystudio.com/listener for privacy information.
Fri, November 27, 2020
Ep90: In the Kitchen: Chocolate Nut Clusters
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. And this week, he's making some chocolate nut clusters. These are really simple, 3-ingredient chocolate-y treats that come together in a pinch.. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: 12TOMATOES See omnystudio.com/listener for privacy information.
Fri, November 27, 2020
Ep89: In the Kitchen: Italian Bicerin
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. And this week, in light of the water shortage, he's making something extra easy to save on cleaning up—an Italian bicerin! It's a simple drink that adds a bit of luxury and atas-ness to your afternoon coffee, with its triple layer of coffee, chocolate, and cream. So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: KAHVEKAFE See omnystudio.com/listener for privacy information.
Thu, November 26, 2020
Ep88: In the Kitchen: Homemade Rice Krispies Treats
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. And this week, he's making some homemade rice krispies treats! It's a recipe from one of his favourite baking cookbooks—Food52's Genius Desserts. They're crispy, oh-so-snackable, and pay homage to the original too! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE SOURCE: FOOD52 See omnystudio.com/listener for privacy information.
Wed, November 25, 2020
Ep91: In The Kitchen: Orange Tea
We've all been home a lot more over the pandemic, and that means more meals at home! So to get you cooking a little more (even if you've never done so), our host Jun is dishing up some simple and fun recipes to try. And this week, he's making some orange tea. It's based on yujacha (Korean citron tea), which is a great remedy for colds and sore throats, but instead of yuzu—which is hard to procure in Malaysia—we're using oranges! So join us through this ASMR journey, and let Jun know on Instagram ( @jun.and.tonic ) if you made it! IMAGE CREDIT: ANDREY CHERKASOV/SHUTTERSTOCK See omnystudio.com/listener for privacy information.
Tue, November 03, 2020
Ep87: In the Kitchen: Lace Cookies
Since we're back under a CMCO, our host Jun is back in the kitchen cooking. And this week, he's making lace cookies! It's a recipe from one of his favourite baking cookbooks—Food52's Genius Desserts. These cookies are simple but sophisticated, nutty and crisp, and as the name suggests, pretty lacy! So join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! See omnystudio.com/listener for privacy information.
Thu, October 22, 2020
Ep86: In the Kitchen: Japanese Curry Risotto
Since we're back under a CMCO, our host Jun is back in the kitchen cooking. And this week, he's making a kare risotto (Japanese curry risotto) from Mandy Lee's cookbook. The Art of Escapism Cooking. It's a quick, easy, hearty dish that comes together in a pinch, and in Mandy's style, is packed with flavour. So join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! See omnystudio.com/listener for privacy information.
Wed, October 14, 2020
Ep85: Food & Fun with Fin
I know the CMCO is hitting us hard, but as an escape from the dreary gloom, we have a fun episode this week, featuring Michelle Liu from Fin restaurant in Publika. From running a pop-up stall, to sharing a shoplot space, to now occupying a whole store, Fin is a restaurant truly built from the ground up. In this episode, Michelle shares about the joy and struggles of running a restaurant, discuss the importance of collaboration in the industry, and even throw some friendly shade on our host Jun. It's a fun one y'all! Image Source: Fin Restaurant -- See omnystudio.com/listener for privacy information.
Thu, October 08, 2020
Ep84: Flour Restaurant
When you think of Indian food, what comes to mind? Sure, while curries, spice, rotis and rice might immediately come into your consciousness, Indian food is so much more. So this week, we brought Chef Yogi from Flour restaurant to enthrall us with tales of Indian food beyond what we know, and talk about his culinary growth through the opening of his new restaurant. -- Image Source: Flour Restaurant See omnystudio.com/listener for privacy information.
Thu, October 08, 2020
Ep84: Flour Restaurant
When you think of Indian food, what comes to mind? Sure, while curries, spice, rotis and rice might immediately come into your consciousness, Indian food is so much more. So this week, we brought Chef Yogi from Flour restaurant to enthrall us with tales of Indian food beyond what we know, and talk about his culinary growth through the opening of his new restaurant. -- Image Source: Flour Restaurant See omnystudio.com/listener for privacy information.
Thu, October 08, 2020
Ep84: Flour Restaurant
When you think of Indian food, what comes to mind? Sure, while curries, spice, rotis and rice might immediately come into your consciousness, Indian food is so much more. So this week, we brought Chef Yogi from Flour restaurant to enthrall us with tales of Indian food beyond what we know, and talk about his culinary growth through the opening of his new restaurant. Image Source: flour restaurant -- See omnystudio.com/listener for privacy information.
Mon, September 28, 2020
Ep83: Atelier Binchotan
We rarely outrightly recommend places to try on this show, but this week is a little different, because Jun brought in the couple who runs his current favourite restaurant in town—Celine and Ka Hong from Atelier Binchotan ! It's a cosy restaurant in Taman Desa with a focus on grilling and punchy flavours. And on this episode, Celine and Ka Hong share about their culinary experiences working in Singapore, their challenges opening right before the MCO, and give us a little taster of the kind of food they serve at their restaurant. -- See omnystudio.com/listener for privacy information.
Mon, September 28, 2020
Ep83: Atelier Binchotan
We rarely outrightly recommend places to try on this show, but this week is a little different, because Jun brought in the couple who runs his current favourite restaurant in town—Celine and Ka Hong from Atelier Binchotan ! It's a cosy restaurant in Taman Desa with a focus on grilling and punchy flavours. And on this episode, Celine and Ka Hong share about their culinary experiences working in Singapore, their challenges opening right before the MCO, and give us a little taster of the kind of food they serve at their restaurant. -- See omnystudio.com/listener for privacy information.
Tue, September 22, 2020
Ep82: In the Kitchen: Bread Banana
This week, our host Jun is sharing his favourite recipes from his food blog, Jun & Tonic. And the recipe on the cards for today is... bread banana! Nope, that isn't a typo, because instead of banana-flavoured bread, we're making a bread-flavoured banana. It's essentially a mantou that looks, smells, and even peels like a banana! It's a super fun one this week, so join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! (Recipe link) -- See omnystudio.com/listener for privacy information.
Fri, September 11, 2020
Ep81: In the Kitchen: Lo Bak Gou
This week, our host Jun is sharing his favourite recipes from his food blog, Jun & Tonic. And the recipe on the cards for today is... lo bak gou! A classic and one of Jun's favourite orders at any dim sum restaurant, this is a surefire recipe to satiate your radish cake craving. So join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! (Recipe link) -- See omnystudio.com/listener for privacy information.
Wed, September 02, 2020
Ep80: Getting Creative with Omakase (with Chipta 11a)
On today’s episode, we’re interviewing a restaurant that has popped up just before the MCO, weathered through it, and is now gaining steady traction in the KL dining scene. It's Chipta 11a , a modern omakase restaurant near Taman Paramount in PJ. The owners, Chef Jack Weldie and Diane Ong, share all about their inventive, playful style of food, rooted in Chef Weldie's deep prowess in Japanese cuisine. We talk about using tongkol in sushi, pairing fish with honeydew, and wax lyrical over their tamarind-scented sushi rice! Image Source : Chipta 11a -- See omnystudio.com/listener for privacy information.
Wed, September 02, 2020
Ep80: Getting Creative with Omakase (with Chipta 11a)
On today’s episode, we’re interviewing a restaurant that has popped up just before the MCO, weathered through it, and is now gaining steady traction in the KL dining scene. It's Chipta 11a , a modern omakase restaurant near Taman Paramount in PJ. The owners, Chef Jack Weldie and Diane Ong, share all about their inventive, playful style of food, rooted in Chef Weldie's deep prowess in Japanese cuisine. We talk about using tongkol in sushi, pairing fish with honeydew, and wax lyrical over their tamarind-scented sushi rice! Image Source : Chipta 11a -- See omnystudio.com/listener for privacy information.
Wed, August 26, 2020
Ep79: In the Kitchen: Cherry Tart
This week, our host Jun is sharing his favourite recipes from his food blog, Jun & Tonic. And the recipe on the cards for today is... a cherry tart! Think sweet, jammy dark cherries, nestled within a flaky, buttery pastry crust, with swirls of whipped cream or meringue on top. Lovely! So join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! ( Recipe link ) -- See omnystudio.com/listener for privacy information.
Tue, August 25, 2020
Ep78: Getting Tiny with Our Greens
Microgreens might have a reputation as a trivial garnish on top of salads and sides in the fancy, fine dining world, but these little greens pack a punch in aroma, flavour, and health benefits that belie their miniscule size, and they deserve so much more. So this week, we speak to Melissa Hsu from Tiny Greens, a thriving microgreens company in Malaysia who's trying to bring microgreens into the culinary limelight for more Malaysians. Image Source: Tiny Greens & mformarvellous -- See omnystudio.com/listener for privacy information.
Mon, August 10, 2020
Ep77: Cooking in the Cloud (with MyeongDong Topokki)
A lot of food businesses have suffered over the MCO period. But where there are losers, there are also plenty of winners and ones who have thrived. And one of the restaurants that have stood firmly in the latter category is MyeongDong Topokki! With their strong brand of Korean food, and some smart shifts in the past few months into the meal kit and cloud kitchen industries, MDT has succeeded where many other restaurants have failed. So this week, we speak to its CEO, Vincent Lua, to find out more about his business, and especially about the future of cloud kitchens! -- See omnystudio.com/listener for privacy information.
Mon, August 10, 2020
Ep75: Oh Cha Matcha
This week, we're easing back into doing interviews with chefs and restaurateurs again, so as a start, we're checking out a matcha-specialty cafe just across of the BFM office—Oh Cha Matcha. Specialising in matcha drinks and inventive, locally-inspired flavour combinations, this cafe is one of the places that have seen a boom in business since the lifting of the lockdown. We speak with Choong Kar Wei and Choong Kar Heng, the two brothers behind the business. -- See omnystudio.com/listener for privacy information.
Mon, August 10, 2020
Ep76: In the Kitchen: Neapolitan Cookies
This week, our host Jun is sharing his favourite recipes from his food blog, Jun & Tonic. And the recipe on the cards for today is... Neapolitan cookies! It's a stellar, visually arresting cookie with three distinct flavours—the toasty nuttiness of kinako, the deep earthiness of black sesame, and the floral umami of matcha—all in one single cookie. So join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! (Recipe link) -- See omnystudio.com/listener for privacy information.
Thu, July 16, 2020
EP74: In the Kitchen: Scallion Pancakes
This week, our host Jun is sharing his favourite recipes from his food blog, Jun & Tonic. And the recipe on the cards for today is... scallion pancakes! A Taiwanese street snack that rivals our local roti canai, scallion pancakes are surprisingly easy to make at home. And the base dough allows for a multitude of fillings to flavour the pancakes with. So join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! ( Recipe link ) See omnystudio.com/listener for privacy information.
Wed, July 08, 2020
EP73: In the Kitchen: Magic Chocolate Mousse
This week, our host Jun is sharing his favourite recipes from his food blog, Jun & Tonic. And the recipe on the cards for today is... a magical chocolate mousse! While most mousses might have cream and eggs to enrich it, this mousse strips it down to the basics, and breaks a fundamental rule of chocolate work, because it only uses two ingredients—chocolate and water! So join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! ( Recipe link ) See omnystudio.com/listener for privacy information.
Thu, July 02, 2020
EP72: Quarantine Cooking: Chive Dumpling (Chai Kueh)
This week, our host Jun is sharing his favourite recipes from the Jun & Tonic blog. And the recipe on the cards for today is... chive dumplings! These are dumplings filled with a fragrant mix of garlic, dried shrimp and plenty of Chinese chives, wrapped in a translucent, tapioca flour dough. It's a classic dish that's sure to elicit plenty of nostalgia and warmth in many Malaysians. Or even if it doesn't, at the very least, it'll allow for a fun reenactment of that one scene in Crazy Rich Asians! So join Jun through this ASMR journey, and do let us know if you made it! (Recipe link: Jun & Tonic blog ) See omnystudio.com/listener for privacy information.
Wed, June 24, 2020
EP71: The Way We Do Groceries Is Changing
With the Covid-19 pandemic ravaging the world, our lives have been drastically different in the past couple of months. And one of the ways that our lives have been affected is in the way we do groceries. Gone are the days of 30-minute pop-ins to get our weekly groceries, because with dwindling produce, long lines, and a series of health-checks and SOPs, grocery shopping is now much more of a chore than before. But there's a light at the end of the tunnel, in the form of... online grocery shopping! So this week, we learn more about MyGroser, an online grocery delivery company in Malaysia, and hear about how the grocer scene is changing. See omnystudio.com/listener for privacy information.
Wed, June 17, 2020
EP70: Quarantine Cooking: Genius, No-Churn Lemon Ice Cream
While making ice cream seems like an improbability that will never be as good as store-bought ones – this recipe by author and peach farmer, Dori Sanders, changes all that! Join Jun through this ASMR journey as he makes a no-churn lemon ice cream from his recipe blog. Do let us know if you made it! ( Recipe link: Jun & Tonic blog ) See omnystudio.com/listener for privacy information.
Wed, June 10, 2020
EP69: Quarantine Cooking: Salted Egg Pound Cake
With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, he's making a salted egg pound cake! With the salted egg hype in the past few years—from salted egg fish skin chips, salted egg burgers, and salted egg croissants—here's a recipe that might just be the latest installment in the salted egg saga! So join Jun through this ASMR journey, and do let us know if you made it! ( Recipe link: Jun & Tonic blog ) See omnystudio.com/listener for privacy information.
Wed, June 03, 2020
EP68: Quarantine Cooking: Burnt Cheesecake
With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, he's making a burnt cheesecake! From the Basque cheesecake at La Viña in Spain, to The Tokyo Restaurant's version, we've hit peak burnt cheesecake in the past 2-3 years. And now, you can make it at home! So join Jun through this ASMR journey, and do let us know if you made it! See omnystudio.com/listener for privacy information.
Wed, May 27, 2020
Ep67: Quarantine Cooking: Very Chocolate-y Chocolate Chip Cookies
With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, he's making a not-so-classic chocolate chip cookies. Forget ChipsMore, forget Famous Amos, because once you bake these cookies at home, you'll never need to turn to another cookie again. Big claims, but just try it out and you'll be a chocolate chip cookie convert. So join Jun through this ASMR journey, and do let us know if you made it at home! ( Recipe link ) See omnystudio.com/listener for privacy information.
Wed, May 20, 2020
EP66: Quarantine Cooking: Mochi Donuts
With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, he's making mochi donuts. It's the American classic, but instead of wheat flour, it uses glutinous rice flour (or mochi donuts), resulting in a super chewy, yielding donut. Best of all, it takes less than an hour to make, from start to finish, kneading to eating! So join Jun through this ASMR journey, and do let us know if you made it at home! ( Recipe link ) See omnystudio.com/listener for privacy information.
Tue, May 12, 2020
EP65: The Phuture of Meat
With nutrition and a focus on the environmental impact of food coming to define the zeitgeist of this generation's food systems, there's been a lot of interest and money vested into finding alternatives to meat consumption. In the US, brands like Beyond Meat and Impossible Foods have been making waves with their plant-based solutions to burger patties and minced beef. And over here in Southeast Asia, we have our own upstart food tech company giving meat a run for its money—Phuture Foods. So this week, we speak to co-founder and COO, Lim Jin Yin, to find out more about their mission, how they're shaking up the pork industry, and discuss the future of meat See omnystudio.com/listener for privacy information.
Wed, May 06, 2020
EP64: Quarantine Cooking: Bo Lo Bao (Hong Kong Pineapple Buns)
With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, he's making the Hong Kong classic—bo lo bao, which are sometimes referred to as pineapple buns.Though it's name is a bit of a misnomer (there's no pineapple in it), with its crispy, fragrant crust, and a supple milky bread bun, there's no denying its appeal! So join Jun through this ASMR journey, and do let us know if you made it at home! ( Recipe link ) See omnystudio.com/listener for privacy information.
Wed, April 29, 2020
EP63: Quarantine Cooking: Chocolate & Matcha Brownies
With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, we're baking up some chocolate & matcha brownies. They're fudgy and decadent, and might just be what you need to bake those MCO blues away. So join Jun through this ASMR journey, and do let us know if you made it at home! ( Recipe link ) See omnystudio.com/listener for privacy information.
Tue, April 28, 2020
EP62: Quarantine Cooking: A Really Simple, 5(ish)-Minute Hummus
With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, we'll be making a beloved dish of the Middle East—hummus! It's inspired by a Munchies video of chef Michael Solomonov making the dish in 5 minutes, with a hand strapped to his head, which just goes to show how quick and easy hummus can be! So join Jun through this ASMR journey, and do let us know if you made it at home! ( Recipe link ) See omnystudio.com/listener for privacy information.
Wed, April 22, 2020
EP61: Quarantine Cooking: Chocolate Mousse Loaf
With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, we're diving into dessert territory, with a hunk of a dessert—a chocolate mousse loaf! It's a dessert wholly inspired by a video he saw on a Korean cooking YouTube channel, but he's made it his own. So join Jun through this ASMR journey, and do let us know if you made it at home! ( Recipe link ) See omnystudio.com/listener for privacy information.
Wed, April 22, 2020
EP61: Quarantine Cooking: Chocolate Mousse Loaf
With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, we're diving into dessert territory, with a hunk of a dessert—a chocolate mousse loaf! It's a dessert wholly inspired by a video he saw on a Korean cooking YouTube channel, but he's made it his own. So join Jun through this ASMR journey, and do let us know if you made it at home! Click here for list of ingredients and recipe. See omnystudio.com/listener for privacy information.
Wed, April 01, 2020
EP59: Quarantine Cooking: Miso Mushroom Pasta
With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog—miso mushroom pasta! It's a dish that is based off Table & Apron restaurant's crowd-pleasing mushroom conchiglie—so you know it's a restaurant-worthy dish alright— and is so simple it can be cooked up in 30 minutes or less. So join Jun through this ASMR journey, and do let us know if you cooked it at home! ( Recipe link ) See omnystudio.com/listener for privacy information.
Wed, April 01, 2020
EP59: Quarantine Cooking: Miso Mushroom Pasta
With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog—miso mushroom pasta! It's a dish that is based off Table & Apron restaurant's crowd-pleasing mushroom conchiglie—so you know it's a restaurant-worthy dish alright— and is so simple it can be cooked up in 30 minutes or less. So join Jun through this ASMR journey, and do let us know if you cooked it at home! Click here for list of ingredients and recipe. See omnystudio.com/listener for privacy information.
Tue, March 31, 2020
EP60: Spilling The Tea On Tea
Tea is one of the most drunk beverages in the world. But for such a simple drink—essentially leaves in water—there are so many nuances to it, so many different types, tastes and terroir, that a study in tea can last a lifetime. So today, we speak to Siow Fei from Tanah & Air, to scratch the surface of the tea world, talk about her journey to becoming a tea artist, and break some tea myths. See omnystudio.com/listener for privacy information.
Tue, March 24, 2020
EP58: How the Movement Control Order is Affecting Malaysia's F&B Operators
With the MCO in place for a week, how has it affected Malaysia's restaurants and food operators? Many have turned to delivery, some have closed down, but the future of all looks uncertain. Jun speaks to Ren Yi, Edmund, and Marcus to find out more about what's going on, and what can us in the community and in the government do to support our struggling f&b scene during these trying times. Stay safe everyone! See omnystudio.com/listener for privacy information.
Wed, March 18, 2020
EP57: Singapore's Famed Hawker Chan, Now In Malaysia
In 2016, Hawker Chan made history when it was awarded one Michelin star, and became the cheapest Michelin-starred meal in the world. Today, he's spread his hawker food and culture across 7 countries and over 20 stalls, included one in Petaling Street! We speak to the stall's franchisee, Victor Teo, to find out more. See omnystudio.com/listener for privacy information.
Wed, March 11, 2020
EP56: Rojak, Royal Laksa, and Raising Funds for Children
Andrew Wong is back on the show for the second time, to share about his spectacular new menu, centered around the food and flavours of Johor! On top of that, we also talk to Hartini from Yayasan Chow Kit, about the collaboration effort with Andrew to raise funds for Hartini's mission to aid underprivileged children in Chow Kit, and in Langkawi too. See omnystudio.com/listener for privacy information.
Thu, March 05, 2020
EP55: Figs, Farming, and Family
Figs aren't native to Malaysia, but farmers across Malaysia have started to perk up to this Mediterranean jewel. With over 300 varieties of figs, a slew of supposed health benefits, and a burgeoning family business, Mutiara Figs has been one of the first-movers in the Malaysian fig industry. We speak to its owners, AR Mohd. Hilmi and Aliyaa Suraiyai, to find out more. See omnystudio.com/listener for privacy information.
Mon, February 24, 2020
EP54: On Restaurant Design
This week's episode is all about the design of restaurants. Yes, we've talked plenty about the food and flavours in Malaysia, but really the first thing that hits you when you walk into restaurants and eateries isn't the food, but the design and ambience of the place. So we speak to Megan Lai from Ground Up Design & Build, to learn more about good restaurant design. See omnystudio.com/listener for privacy information.
Thu, February 20, 2020
EP53: Celebrating Cakes, with Kek & Co
No dessert is more endearing, more universally loved, more all-encompassing than cakes. And when you get a custom cake for your celebration, it just makes it that much more special. So this week, Jun speaks to one of the biggest custom cake brands in Malaysia—Kek & Co.. We learn about how Farah & Satira went from competitors to collaborators, recount their sensational unicorn cake hit, and learn more about the Malaysian cake industry. See omnystudio.com/listener for privacy information.
Thu, February 13, 2020
EP52: The Malaysia Brewers Cup
The Malaysia Brewers Cup is an annual coffee competition where baristas and brewers across the country come together to compete for the celebrated title. This year's cup happened in mid-January, and so we speak to one of the contestants, Henry Ng, about his experience, and we also brought in Henry's mentor, Shaun Liew, who's a 2-time winner of the Cup too. See omnystudio.com/listener for privacy information.
Fri, February 07, 2020
Ep51: Macaron Madness
This week, we're speaking about one of the most iconic sweets to have come out of France—the macaron. And there's one brand in particular that has been responsible for making this French treat a worldwide phenomenon. It's Ladurée! We speak to Frankie Robin, the head pastry chef at Ladurée Malaysia, about macarons, the history of the brand, and taste some of Ladurée's brand new flavours. See omnystudio.com/listener for privacy information.
Wed, January 29, 2020
Ep50: The Origins of Yee Sang
Happy Chinese New Year! This week, while we're in the midst of all the CNY festivities, we're exploring the surprising history behind one of Malaysia's (and Singapore's) most celebrated, most raucous dish—yee sang! We speak to Nadge Ariffin, a food historian who's done some of the most in-depth research on the subject! See omnystudio.com/listener for privacy information.
Tue, January 21, 2020
Ep49: Transforming Leaves into Plates, with Fallaleaf
With the straw ban kicking into full effect, sustainability will be what's on everyone's mind this year. This week, we speak to one enterprise that's making a difference in food & sustainability—Kartigha Ayamany from Fallaleaf, a company that's making plates and bakeware from the fallen leaves of the areca palm tree. See omnystudio.com/listener for privacy information.
Thu, January 16, 2020
Ep48: Yin-ning At Sourdough
With our show name, comes many expectations about bread. Well, for just the second time ever, we're talking about breads on the show! This week, we bring in two Penangites — Su Yin and Seng Keat from Yin's Sourdough Bakery (and Yin's WholeFood Manufactory in Penang — to talk about sourdough, the difference in palate and preferences between Penangites and KLites, and Jun makes a mess on the show trying to drink their super fizzy water kefir! See omnystudio.com/listener for privacy information.
Thu, January 09, 2020
Ep47: Cutting Sugar with Potonguler
With the rise in diabetes and obesity rates in Malaysia, healthy food is at the tip of everyone's tongue these days. Plus, with the new year ushering in new resolutions to eat and live healthier, this episode is extra pertinent. This week, we speak to Anas and Amirah from Potonguler, a company that's offering low calorie, zero-sugar condensed milk for the Malaysian masses. We talk about their stevia-based product, the health situation in Malaysia, and shed light on the hidden sugars in our Malaysian diet. See omnystudio.com/listener for privacy information.
Mon, January 06, 2020
Ep46: New Year New Dining Experiences
With it being the new year—and a new decade too!—and with resolutions being made to the tune of "trying new things and experiences", we thought it'd be fun to talk about some quirky, unique dining experiences you can find in KL. And in the past years, there is one company that has been putting out dining experiences like no other. From Dining in The Sky, Plane in The City, and projection mapping dinners (Le Petit Chef; Whimsy KL), 2Spicy has had a plethora of dining attractions. So this week, we usher in the new year with Arvin Randahwa, the CEO of 2Spicy, and find out what special things he's been cooking up. See omnystudio.com/listener for privacy information.
Mon, January 06, 2020
Ep45: A Breaking Bread Christmas
Christmas might mean snow, Santa, and sleigh bells to most, but to us on the Breaking Bread show, Christmas is all about the food. So this week, we talk about Christmas food with Dinesh Rao from Tray Cafe, wax lyrical about mince pies and fruit cake, throw a little shade on roast turkeys, and brainstorm our way through some potentially sacrilegious, Malaysian-ised Christmas party ideas. Merry Christmas, everyone! See omnystudio.com/listener for privacy information.
Tue, December 24, 2019
Ep44: On Restaurant Reviews, and The Tatler Awards
The restaurant review industry in Malaysia is a languid, slow-moving beast. Food and flavour is undoubtedly in our veins, yet the talk and critiques of food places never seem to go far or deep. Slowly though, with Michelin penetrating into Singapore & Thailand, the Malaysia beast's ears are perking up. So this week, we speak to Samantha Lim, a writer and editor who heads the food & dining section of Malaysia Tatler, T.Dining. She speaks about her experiences reviewing restaurants, tells us about the Eater 38-esque T.Dining Awards she headed this year, and comment on the industry at large. See omnystudio.com/listener for privacy information.
Tue, December 10, 2019
Ep43: Redefining Refugee Cooking, with PichaEats
The refugee community in Malaysia is a largely unseen part of our society. But their plight and hardship is one that should be brought to light. Enter PichaEats . Since 2016, they've been working with refugees to uplift them through the medium of food. To date, PichaEats has partnered with 20 refugee families, helping them cater and sell their food to Malaysians, giving these refugees a source of income, and a better life. So on this week's show, we speak to the co-founder of PichaEats, Kim Lim, as well as one of their refugee chefs, Dalia Fahed, to learn more about how food can change lives. See omnystudio.com/listener for privacy information.
Tue, December 03, 2019
Ep42: On Food Delivery
Technology is changing the way we eat. Gone are the days of only having Domino's and McDonald's on delivery; nowadays, we can get boujie bistro fare, hawker food, whole cakes, and ingredients for tonight's dinner delivered to our doorsteps, all at the tap of a few buttons on our phones. So this week, we brought in two food delivery founders to chat about their businesses, the challenges they've faced, and examine the intersection between technology and food. See omnystudio.com/listener for privacy information.
Wed, November 20, 2019
Ep40: Universal Bakehouse
The team behind Table & Apron, Marcus Low & Asya Tan—also my former bosses—opened a cool, new bakery, Universal Bakehouse . Yes, you heard right. But before you scream nepotism, the food & hospitality at T&A, and now at Universal Bakehouse, has consistently been one of the best in the city. So it's a no-brainer to bring them in, pick their brains, and talk about food! Aaaand they might even throw some shade on my cheffing past. See omnystudio.com/listener for privacy information.
Wed, November 13, 2019
Ep39: Championing Kristang Cuisine, with Melba Nunis
Kristang food is an underrated gem in the canon of Malaysian cuisines. It's a cuisine from Malacca that, while similar to Peranakan or Baba-Nyonya food, has heavier Portuguese influences, evidenced by its clever use of vinegars, spice, and European flavours to blend with the sambals and curries of the local cuisine. From Devil's curry to Beef seccu, seybahs to sugee cake, Chef Melba Nunis guides us through the intricacies of these dishes, and speaks of her journey in championing Kristang cuisine. See omnystudio.com/listener for privacy information.
Wed, November 06, 2019
Ep38: A Conversation with Emmanuel Stroobant
Marrying his Belgian roots and classical French techniques with Asian influences and a Japanese shokunin-like work ethic, Chef Emmanuel Stroobant has made a name for himself in this region of the world. He's written cookbooks, starred in his own TV show (Chef In Black), and opened two Saint Pierre restaurants—in Singapore and most recently in KL—to boot. We sit down with him this week to talk about his story, his culture-blending cooking philosophy, and he sheds some words of wisdom to budding chefs out there too! See omnystudio.com/listener for privacy information.
Wed, November 06, 2019
Ep38: A Conversation with Emmanuel Stroobant
Marrying his Belgian roots and classical French techniques with Asian influences and a Japanese shokunin-like work ethic, Chef Emmanuel Stroobant has made a name for himself in this region of the world. He's written cookbooks, starred in his own TV show (Chef In Black), and opened two Saint Pierre restaurants—in Singapore and most recently in KL—to boot. We sit down with him this week to talk about his story, his culture-blending cooking philosophy, and he sheds some words of wisdom to budding chefs out there too! See omnystudio.com/listener for privacy information.
Wed, October 30, 2019
Ep37: Amazin' Graze, How Sweet The Taste
Snacking is an integral part of any cuisine. In Malaysia, you can find kuihs, chaats, and Chinese cookies everywhere, all year round. They're great and all, but we all know they're not always the best for our health and body... Good thing there are people out there who are changing that! So this week, we talk to Malaysia's F&B unicorn—Amazin' Graze—and learn about how they're making healthier, tastier, and all around better snacks for Malaysia, Asia, and the world, really! See omnystudio.com/listener for privacy information.
Tue, October 22, 2019
Ep36: Dolce Forever with David Rocco
Breaking Bread has been graced by its first celebrity chef—David Rocco! (Does this make us legit now?) We talk about his experiences as a TV show host and executive producer, explore the intersection of Italian & Malaysian food cultures, and dissect his bubur cha-cha tiramisu invention. Oh, and he drops a bombshell announcement on the show too! See omnystudio.com/listener for privacy information.
Mon, October 21, 2019
Ep35: Cultivating Better Farms with Cultiveat
It's World Food Day! So this week, we're raising awareness on the issues of food security and farming in a Malaysian context. And we're doing it through John-Hans, who's looking to shake up Malaysian agriculture with his modern Malaysian farming company— Cultiveat . We learn about the pitfalls of traditional farming, the problems Malaysian farmers often face, and how technology can be harnessed to help grow luscious, sumptuous plants! See omnystudio.com/listener for privacy information.
Thu, October 10, 2019
Ep34: Living That Parklife
It's rare to find good Mediterranean food in KL. But now and then, we hear whispers of a restaurant making waves in our food scene. This week, we talk to the owners of one such restaurant—Parklife, a vegetable forward, Ottolenghi-inspired Mediterranean restaurant serving 'contemporary London cuisine'. While it might at first sound like a mixed bag, with a killer hummus, luscious platters of grilled vegetables, and lashings of salacious salads, Parklife is definitely here to bring vegetable-sexy back. See omnystudio.com/listener for privacy information.
Fri, October 04, 2019
Ep33: Peanut Butter & Jobbie
Peanut butter is the world's commonest breakfast condiment. Even in Malaysia, where kaya reigns supreme in the realm of spreads, peanut butter still gets a lot of love. So this week, skip your Skippys and put aside your Peter Pans, as we talk to the co-founders of Jobbie, a home-grown, premier peanut butter brand with big dreams and even better peanut butter. See omnystudio.com/listener for privacy information.
Fri, September 27, 2019
Ep32: On Food Writing
In Malaysia, food writing often seem to be relegated to the lower echelons of the literary world, when really, it can be so much more! So this week, we brought in two veteran food writers, Julie and Dee May, to discuss the decline of food writing in our country, tackle the perennial debate of print vs. digital, and lay on their thoughts and advice on how our nation's food writing scene can improve! See omnystudio.com/listener for privacy information.
Thu, September 19, 2019
Ep31: Eating Insects
Eating insects might be a squeamish, hair-raising affair to some, but with the world's population looking to outgrow food supplies, there's a growing number of people looking to bugs for an alternative source of protein. This week, Kevin Wu, founder of Ento, talks to us about his motivations behind setting up his cricket roasting company in KL, changing people's perception of eating insects, and we even get to taste some of his insects on the show! See omnystudio.com/listener for privacy information.
Fri, September 13, 2019
Ep30: A Conversation with Ping Coombes
Ping Coombes first rose to fame when she won Masterchef UK back in 2014, flooring the judges with her Malaysian flavours and techniques, and winning the finale with Malaysia's national dish of nasi lemak. Since then, she's written a cookbook, opened a restaurant in London, ran dozens of supper clubs, and became a kick-ass mom to two daughters. We speak to her about her kooky supper club dishes, motherhood, and the future of Malaysian food. See omnystudio.com/listener for privacy information.
Thu, September 05, 2019
Ep29: Cabana Açaí
Açaí might seem like the superfood du jour, but with a cult following in communities throughout the world, this Brazilian berry has found it's way to Malaysia in recent years. Yeoh Jun Yong and Cheah Wen Khyn, founders of Cabana Açaí Bar in Publika, were one of the first to serve açaí bowls and smoothies back in 2017. Two years on, their love for açaí is still as strong as ever. On this episode, Jun & Khyn share how their mixed martial arts background led them to açaí, and talk about their motivations for bringing the superfood to the Malaysian masses. See omnystudio.com/listener for privacy information.
Tue, September 03, 2019
Ep28: Celebrating Our National Nasi: Nasi Lemak
Ah, nasi lemak. It's a dish that—as even McDonald's can attest to—is undeniably Malaysian. And though we might know how and where to get the best nasi lemak, its history and cultural significance is a subject that is rarely talked about. So this week, in full Merdeka spirit, we seek to learn more about our national nasi from food historian Nadge Ariffin. We talk about the 5 key components of nasi lemak, the meaning behind its name, and its historical ties, with a cute little genesis story to boot. See omnystudio.com/listener for privacy information.
Mon, August 19, 2019
Ep27: The Politics of Soup Kitchens
Malaysians might remember a time back in 2014-15, when soup kitchens were the talk of the town. Politicians debated over them, newspaper headlines sensationalised them, and they were sure to come up over mamak stall conversations. Even though the talk on soup kitchens have mostly died down since, many of them still operate in our cities, Kuala Lumpur especially, providing food and services for the poor and underprivileged. Joycelyn Lee and Andrea Tan, founders of one such soup kitchen—Pit Stop Community Cafe—sit with us to discuss their motivations behind running Pit Stop, touch on the politics of food, and talk about how we can invest in our community. See omnystudio.com/listener for privacy information.
Tue, August 13, 2019
Ep26: The Talk About Tempeh
Tempeh is one of the few key fermented foods that originates from the Malay archipelago. And in recent years, this funky, soy product has grown in a big way, especially with the rise of meat alternatives and a global shift towards a more plant-based diet. To tell us all about this funky, fermented food, is Azimin Saini from Tempeh Culture, a tiny tempeh (pardon the pun) business from Singapore. He talks about his heritage, weigh in on the recent tempeh boom, and reveals a few tempeh cooking tips! See omnystudio.com/listener for privacy information.
Tue, August 13, 2019
Ep26: The Talk About Tempeh
Tempeh is one of the few key fermented foods that originates from the Malay archipelago. And in recent years, this funky, soy product has grown in a big way, especially with the rise of meat alternatives and a global shift towards a more plant-based diet. To tell us all about this funky, fermented food, is Azimin Saini from Tempeh Culture, a tiny tempeh (pardon the pun) business from Singapore. He talks about his heritage, weigh in on the recent tempeh boom, and reveals a few tempeh cooking tips! See omnystudio.com/listener for privacy information.
Tue, August 13, 2019
Ep26: The Talk About Tempeh
Tempeh is one of the few key fermented foods that originates from the Malay archipelago. And in recent years, this funky, soy product has grown in a big way, especially with the rise of meat alternatives and a global shift towards a more plant-based diet. To tell us all about this funky, fermented food, is Azimin Saini from Tempeh Culture, a tiny tempeh (pardon the pun) business from Singapore. He talks about his heritage, weigh in on the recent tempeh boom, and reveals a few tempeh cooking tips! See omnystudio.com/listener for privacy information.
Mon, August 05, 2019
Ep25: The Fay Khoo Award
Malaysia's food writing scene might seem to be languishing. But there are movers and shakers out there, initiatives that are changing up the scene, encouraging more and better scholarship of food. The Fay Khoo Award is one of them. Named after the legendary Malaysian food personality, the award looks to improve the state of food and drink writing in the region. Its director, Bettina Chua Abdullah, talks to us about her third year running the award, and discusses the state of food writing in Malaysia. P.S. To all food writers in the region, the award is now open for submissions! See omnystudio.com/listener for privacy information.
Mon, July 29, 2019
Ep24: Crazy About Cakes
Ahh, cake... We all love them, we all crave them. But despite our lifelong love for cake, the cake scene in Malaysia has shifted from old school bakeries to custom cakes made by home bakers. So we speak to Jessica Ting and Tao, two prominent cake-makers in the Klang Valley, to learn about their sweet beginnings. They share their wild cake stories, and weigh in on the boom in custom cakes in KL. From modelling cakes in the shape of the KL Tower, to a story about poop cake, to the very first cake-off in the studio, this episode is a wild one. See omnystudio.com/listener for privacy information.
Thu, July 25, 2019
Ep23: Getting Playful with Pizza
Despite pizza's undoubtedly Italian origins, it has spread across the world over the past century, popularised in American cities like New York and Chicago, then further catalysed by the spread of pizza franchises like Domino's and Pizza Hut. In Malaysia too we seem to be in the throes of a pizza wave, with artisanal pizza parlous taking over the torch from the pizza franchises of old. We talk to one such Malaysian pizza upstart—myPizzaLab. Its founders, Chin Ren Yi and Jared Yeo, tells us about their pizza philosophy, talk traditional vs. modern pizzas, and weigh in on the pineapple-on-pizza dilemma. See omnystudio.com/listener for privacy information.
Mon, July 15, 2019
Ep22: Spiciness
Ah, spiciness! Many cuisines of the world wouldn't be complete without the aroma and heat of the chili pepper. But really, what is it about spiciness that makes it so saliva-inducing, so flavourful, so head-scratchingly addictive? In this two-part episode, we first learn about the science behind spiciness from Dr. Chong Li Choo, a lecturer and culinology programme director from Taylor's University. Then, we hear from JinnyboyTV's Jin Lim & Brandon Ho about Hot Guys, their latest YouTube series where they eat the spiciest food around Malaysia. See omnystudio.com/listener for privacy information.
Wed, July 03, 2019
Ep21: Vegan Ice Cream
Veganism has been shaking up the food world in recent years. From nut butters to açaí bowls to the all-too-common avo toast, we've been seeing more and more vegan foods in our daily meals. So this week, we speak to Ishpal Bajaj, co-founder of Kind Kones, one the most successful vegan brands in Malaysia. He talks about the beginnings of Kind Kones, how his vegan ice creams are made, and touch on the divisive topic of veganism. See omnystudio.com/listener for privacy information.
Sat, June 29, 2019
Ep20: Bananas Over Bananas
The humble banana is Malaysia's second most consumed fruit, topped only by coconuts, and yes, we have it more than durians! And while the world banana market might be dominated by one variety of banana—the Cavendish—over here in Malaysia, we're blessed with over 100 different cultivars. This week, Siti Aiysyah Tumin, a researcher from the Khazanah Rsearch Institute, talks about her published study of the Malaysian banana industry, divulges some surprising findings, and shares her favourite banana cultivars with us. See omnystudio.com/listener for privacy information.
Sat, June 22, 2019
Ep19: Barbecue
Barbecue might be a cuisine and lifestyle tied to the American South, but here in Malaysia, we have a booming barbecue scene too. Nazri Jameson from Beard Brothers BBQ—one of the recent breakout stars of the KL barbecue scene—speaks to us about his start, the tribulations of BBQ in Malaysia, and how he makes the perfect beef brisket. See omnystudio.com/listener for privacy information.
Sat, June 15, 2019
Ep18: Malaysian Caviar
Just when you think Malaysia has few atas foods or ingredients, in swoops Malaysian caviar! Yes, tucked away in a little farm in Tanjung Malim, Perak, is Malaysia's very first caviar farm, and possibly the world's first 'tropical' caviar! AJ Lim and Shaun Kenneth Simon from T'Lur Caviar speak to us about caviar farming, debate the shifting trends of the caviar industry, and teaches us how to taste caviar! See omnystudio.com/listener for privacy information.
Sat, June 08, 2019
Ep17: Malaysian Ingredients, But Not As You Know Them
As Malaysians, we might be familiar with our chillies and rendangs, know the aromas of our ulams and seloms, and be able to tell apart halias and kunyits. But how about buah kepayang, temu pauh, and cendawan kukur? The ingredients of our land are so wild and varied, but we've barely scratched the surface of them all in our everyday Malaysian food. Andrew Wong from Open House restaurant shares some of the little-known local ingredients and sambals he's serving at his restaurant, and we discuss the evolution of Malaysian dining too. See omnystudio.com/listener for privacy information.
Sat, June 01, 2019
Ep16: Ramadan Bazaars
We're nearing the end of the Ramadan period, and over the past month, there have been bazaars popping up in the evenings all across the country. So in this two-part episode, we explore a few classic bazaar dishes with Haniff Baharudin, and speak to Nik & Stephanie from Mean Mince, who recently set up their very first burger stall at the TTDI Ramadan bazaar, to learn more about the bazaar experience. -- I Love KL Ramadhan Episode See omnystudio.com/listener for privacy information.
Sat, May 25, 2019
Ep15: Soy Desserts
The soy bean is a versatile crop that holds mighty importance in Malaysia and many parts of Asia. We use it to make tofu, soy milk, tempeh, miso, and a variety of silky, funky foods. So this week, we talk to Carmen and Joe Lau, siblings and owners of Dáo, a dessert shop in Subang Jaya that focuses on the soy bean. We discuss soy desserts, talk about the differences in soy milk in KL and their hometown of Ipoh, and how they tread the fine line between modern and traditional tau foo fah. See omnystudio.com/listener for privacy information.
Sat, May 18, 2019
Ep14: Matcha
While matcha, or green tea, is a common flavour in many modern desserts and drinks, most of the commercial matcha available actually taste worlds apart from the true, artisanal matchas of Japan. Long steeped in rituals and traditions, these Japanese teas can be rich, nutty and overflowing with umami. Lucky for us in Malaysia, we have Syun Hattori and Izzat Iskandar, who are trying to educate and awaken us to these better, bolder matchas. We speak to them about their business—Niko Neko Matcha, and learn all about the identity and tradition behind this tea. See omnystudio.com/listener for privacy information.
Sat, May 11, 2019
Ep13: Artisan Soy Sauce
Soy sauce plays a major part in our cooking, whether it's in soy braises, seasoning for stir-fries, or even just as a condiment for the half-boiled eggs we have for breakfast. But little has been said about the lengthy, laborious process behind it. To shed light on this humble sauce, Shirley Chia from Musees Soy Sauce shares about the intricacies of making soy sauce, her family's soy business, and how she's taking it into a modern, more artisanal direction. See omnystudio.com/listener for privacy information.
Sat, May 04, 2019
Ep12: Authentic Food?
Let's face it, we're pretty vocal when it comes to defending our food and culture. Sometimes, adding a foreign ingredient to a well known Malaysian dish is all it takes to rally a passionate group of angry Malaysians. Dr. Eric Olmedo, sociologist and food anthropologist at UKM, joins us on our quest to discover what being authentic really means. See omnystudio.com/listener for privacy information.
Sat, April 27, 2019
Ep11: White Rabbit Ice-Cream
Local ice cream mainstays Inside Scoop have joined in on the White Rabbit Ice Cream craze that broke the internet, serving up a spoonful of sweet childhood nostalgia. Founders Edmund Tan and Lim Shiew Li share with us their tale of experimentation, visiting the White Rabbit factory, and a whole load of ice cream tasting. See omnystudio.com/listener for privacy information.
Sat, April 20, 2019
Ep10: Malaysian Single Origin Chocolate
This week, we're putting the spotlight on chocolates - everybody's favourite form of confectionary. Local chocolatier, Chocolate Concierge, shares with us their passion and love for chocolate-making catered for chocolate lovers. Indulging the tastebuds of locals, Ong Ning Geng from Chocolate Concierge tells us more about their special chocolate collections that fuses chocolate with various Malaysian traditional desserts, amongst their wide selection of the traditional and customisable chocolate. See omnystudio.com/listener for privacy information.
Sat, April 13, 2019
Ep9: Heirloom Rice
With the aspiration to bridge urban and rural communities, Langit Collective promotes heirloom agricultural produce by smallholder farmers in rural communities – assisting them in every way possible by marketing the products to larger markets and creating farmer-centric solutions. We discuss the different types of rice available and how it differs from our usual white rice. See omnystudio.com/listener for privacy information.
Sat, April 06, 2019
Ep8: Nyonya Kuihs
No one can deny that the Peranakan people are serious about their Nyonya kuihs – bite sized treats that have entranced the nation’s palette ranging from the ang ku kuih, pulut tai-tai, seri muka, kuih lapis and more. But how much do we actually know about our Nyonya kuihs? Renowned Nyonya cuisine chef Debbie Teoh joins us this week to share her knowledge on all things kuih and Peranakan culture. See omnystudio.com/listener for privacy information.
Sat, March 30, 2019
Ep7: Sourdough Breads
Sometimes the best things in life are made from the simplest of ingredients. Such is the case with sourdough bread – a universally loved bread made from basic ingredients like flour, water, sourdough, culture and salt. Joining us to share more about the world of sourdough, we have sourdough enthusiast, educator and serious home baker, Gan Kim Poh. See omnystudio.com/listener for privacy information.
Sat, March 23, 2019
Ep6: Kelulut Honey
We’re all used to the sweet, viscous and familiar taste of honey but what about kelulut honey? Known as a health elixer to some, kelulut honey is harvested from the stingless Trigona species of bees and contains 16 Amino Acids, Glucose, Vitamins A, B, C, D and E, Bioflavonoids and Minerals. Azril Dino, beekeeper and founder of Dino Kelulut Honey joins us on the show this week, to educate us on the myriad benefits of what could possibly be Malaysia’s 1st superfood, kelulut honey. See omnystudio.com/listener for privacy information.
Sat, March 16, 2019
Ep5: Milky Whey Cheese
Breaking Bread is a show that aims to foster any and all geeky discussions surrounding food. Although the exact origins of cheesemaking are pretty ambiguos, Malaysia would probably be the last country you'd think of when it comes to making the universally loved dairy product. On the show this week, we are joined by Annisa Iwan, a passionate local cheese maker with a penchant for all things cheesy. We'll be learning more about her cheese making journey of using milk from Malaysian cows, the different types of cheeses that she makes at home and more. See omnystudio.com/listener for privacy information.
Sat, March 09, 2019
Ep4: Specialty Coffee
Breaking Bread is a show that aims to foster any and all geeky discussions surrounding food. On this week’s episode, Skye Lin from BEAM café joins us to drop some knowledge on all things coffee from the different varieties of beans, third wave coffee and even our local kopitiam culture. We also share an easy to make dessert that you can make at home – coffee jelly. See omnystudio.com/listener for privacy information.
Sat, March 02, 2019
Ep3: Helen Goh
Breaking Bread is a show that aims to foster any and all geeky discussions surrounding food. On this week’s episode, we are joined by Malaysian pastry chef Helen Goh, long time product developer at the famed London Ottolenghi restaurant and co-author of the best selling recipe book, Sweet. We’ll be finding out all about her culinary journey thus far and the incorporation of Asian ingredients in her recipes. See omnystudio.com/listener for privacy information.
Sat, February 23, 2019
Ep2: Indian Breads
Breaking Bread is a brand new show that aims to foster any and all geeky discussions surrounding food. This week, Chef Yogi from FLOUR joins us on the show to educate us on all the different types of indian breads while sharing the story of how his restaurant came to be one of the fastest rising indian restaurant in the Klang Valley. See omnystudio.com/listener for privacy information.
Sat, February 16, 2019
Ep1: Kombucha
Breaking Bread is a brand new show that aims to foster any and all geeky discussions surrounding food. Whether it’s figuring out the intricacies of our kuih-muih , deep-diving into Malaysian coffee culture, or hunting for the best Laksas in town, this show shines a light on the food we eat and how it ties to the very fabric of our Malaysian culture and identity. This week, we’ll be delving into all things Kombucha, a delicious 2000 year old fermented drink that can be brewed at home. -- Yakult Kombucha Recipe Makes 1.5 litres of kombucha Ingredients: • 1.2L water • 150g sugar, granulated or caster • 3 tea bags, black tea works best, you could alternatively use 15-20g of loose tea leaves • 1 SCOBY (Symbiotic Culture of Bacteria and Yeast), which you can get from anyone you know who makes kombucha • 100ml starter tea, from the previous batch of kombucha • 2 bottles (160ml) Yakult Directions: 1. To make the tea base, add the water and sugar to a pot or saucepan and bring to a boil. Take it off the heat, add in the tea bags, and let it steep for an hour or two, until the water is cool to touch. Then, remove the tea bags and pour the sweet tea into a glass jar, preferably one with a large mouth. 2. Add in the SCOBY along with the starter tea, cover the jar with a few layers of cloth tightly secured with a rubber band or string, and leave to ferment for 1-2 weeks at room temperature, away from direct sunlight. 3. The SCOBY with turn the sugar in the tea into alcohol, and then into various acids. So with time, the kombucha will turn increasingly sour. Start tasting the kombucha after 7 days, and depending on your desired level of sweetness vs. sourness, you can halt the fermentation process and proceed to the next step. 4. Remove the SCOBY from the now fermented tea, along with a bit of the tea itself. You can place the SCOBY in another jar of sweet tea to immediately begin brewing another batch. But if you’re not quite ready for this level of kombucha commitment, you can keep the SCOBY in an airtight container in the refrigerator, along with some starter tea, where it’ll happily hang out for a few weeks. 5. As for the fermented tea itself, mix in the Yakult, and transfer this into an airtight glass bottle (or two if it doesn't fit in one). Leave the kombucha out at room temperature for 2-3 days, which will further ferment and carbonate the tea. Then transfer it to the refrigerator to chill, and it's ready to drink! If you see the kombucha split into 2 layers – clear liquid on top and a murky sediment underneath that – don’t worry, this is normal! You can strain the liquid through a few layers of cheesecloth and discard the sediment, though it’s perfectly drinkable if you just give it a quick sti

Breaking Bread

S2E8: Dewakan, Indigenous Ingredients, and the True Cost of Dining

S2E7: From Modern French to Contemporary Malaysian Cuisine, and Finding Roots in Malaysia

S2E6: Pan-Asian Cuisine, Bocuse d’Or, and THE Destination Restaurant of Langkawi

S2E5: ‘Contaminated’ Omakase, Supporting Local, and the Art of Aging Fish

S2E4: Fine Dining in Penang, the Collaborative Nature of the Food Industry, and McDonald’s-Inspired Pineapple Tarts

S2E3: Modern Malaysian Cuisine, Price Sensitivity, and Discovering Peanut Butter Fruit

S2E2: Fine Dining, Restaurant Reviews, and a Better Appreciation for Food, With Nicholas Ng

S2E1: Progressive Japanese Cooking, Mindset Shifts, and McDonald's-Inspired Ebi Katsu Sandos, with Chef Jun Wong

Ep135: Starting a Rice Revolution, with Rice Inc

By The Way: Fugees To Defend The Planet, Weeknd Caught Red-Handed?, Elton John Tour Updates

Ep134: Moreish, Meaty Meals, with Maria's

Ep133: Mouth-watering Meals from Myanmar, with Myat & Potatoes

Ep132: Turning Eggs Extra Posh, with The Posh Egg

Ep131: Creating Multi-Layered Culinary Experiences, with Tiffin

Ep131: Creating Multi-Layered Culinary Experiences, with Tiffin

Ep130: Timeless, Tasteful Ceramics with Nom Studio

Ep129: Making Vegan Recipes Cool, with @eatwkriss

Ep129: Making Vegan Recipes Cool, with @eatwkriss

Ep128: Exploring Loob Holding's Food Aid Efforts

Ep127: Leaving a Positive Impact on Communities, Through Food Aid

Ep126: A Better Food Aid Model, with Food Relief Project

Ep125: Indigenous Durians, with Biji Bumi Durians

Ep124: Bringing Nasi Lemak to the World, with Nale

Ep123: Japanese Desserts at Old Hands Cafeteria

Ep122: Drinking Better Teas With BaWangChaJi

Ep122: Drinking Better Teas With BaWangChaJi

Ep121: Championing Sabahan Produce, with Uinah

Ep120: Baking Nearly-Impossible, Intricate Cakes

Ep119: A Vanilla Farm... in Penang?!

Ep118: Heating up the Pasta Scene, with Pasta Panas

Ep117: Uncovering Deeper Food Stories with Set The Tables

Ep116: Co-Cooking Spaces, an Exciting Prospect for the Future of Food?

Ep115: Championing Sustainability with Canvass KL

Ep114: Big Up for Small Shifting Space & Flaah

Ep113:In the Kitchen: Matcha Apam Balik

Ep112: In the Kitchen: Olive Oil Cake

Ep112: In the Kitchen: Olive Oil Cake

Ep111:In the Kitchen: Spicy Umami Popcorn

Ep111:In the Kitchen: Spicy Umami Popcorn

Ep110:In the Kitchen: Mulberries, Mulberries, Mulberries!

Ep109:In the Kitchen: Natto Egg Rice (April Fool's Special)

Ep108:In the Kitchen: Chilli Oil

Ep107:In the Kitchen: Kimchi!

Ep107:In the Kitchen: Kimchi!

Ep106:In the Kitchen: Souffle Pancakes

Ep105:In the Kitchen: Castella Cake

Ep104:In the Kitchen: Chocolate Salami

Ep103:In the Kitchen: Sourdough Kimchi Pancakes

Ep102:In the Kitchen: CNY Peanut Cookies

Ep101:In the Kitchen: Earth Cookies

Ep101:In the Kitchen: Earth Cookies

Ep100:In the Kitchen: Candied Macadamia Clusters

Ep100: In the Kitchen: Candied Macadamia Clusters

Ep99:What Do Restaurateurs Think of the MCO Restaurant Operating Hours?

Ep98:In the Kitchen: Bunga Telang Kombucha

Ep98:In the Kitchen: Bunga Telang Kombucha

Ep97:In the Kitchen: Pesto Pasta

Ep97:In the Kitchen: TK

Ep96:In the Kitchen: Gula Melaka Cake

Ep95:In the Kitchen: Citrus Candy

Ep94:In the Kitchen: Ramen Eggs

Ep93:In the Kitchen: Best Banana Bread

Ep92:In the Kitchen: Apple Crumble

Ep90: In the Kitchen: Chocolate Nut Clusters

Ep89: In the Kitchen: Italian Bicerin

Ep88: In the Kitchen: Homemade Rice Krispies Treats

Ep91: In The Kitchen: Orange Tea

Ep87: In the Kitchen: Lace Cookies

Ep86: In the Kitchen: Japanese Curry Risotto

Ep85: Food & Fun with Fin

Ep84: Flour Restaurant

Ep84: Flour Restaurant

Ep84: Flour Restaurant

Ep83: Atelier Binchotan

Ep83: Atelier Binchotan

Ep82: In the Kitchen: Bread Banana

Ep81: In the Kitchen: Lo Bak Gou

Ep80: Getting Creative with Omakase (with Chipta 11a)

Ep80: Getting Creative with Omakase (with Chipta 11a)